- 4 medium – Louisiana yams
- 1/4 cup – shortening
- 1 tablespoon – butter
- 2 tablespoons – sugar
- Parboil yams in skins or use left-overs.
- Peel; slice in rounds about 1/8-inch thick.
- Melt fat in large skillet.
- Brown slices quickly on both sides.
- Turn off fire; add butter; sprinkle with sugar.
- Serve with bacon curls and spiced crabapples.
Rate this Recipe: